The BBC Good Food logo
Fruity milk jellies

Fruity milk jellies

By
Rating: 4 out of 5.1 rating
Rate
loading...
Magazine subscription – Try your first 5 issues for only £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 6 hrs chilling
  • More effort
  • makes 2 x 500ml jellies (each serves 6)

These stripy fruit jellies will make everyone smile. Great for summer parties, they can be made the day before – perfect for getting ahead

  • Gluten-free
Nutrition: per serving (12)
HighlightNutrientUnit
low inkcal123
low infat3g
saturates2g
carbs19g
sugars19g
fibre1g
protein4g
salt0.1g
Advertisement

Ingredients

Method

  • STEP 1

    Pour four gelatine leaves in a bowl of cold water and set aside for 5 mins to soften. Measure 150ml milk into a small pan and heat until just steaming. When the gelatine is soft, squeeze out the water and add to the milk, stir until dissolved, then set aside until the milk has cooled to room temperature.

  • STEP 2

    In a food processor, blitz the peaches, 50g icing sugar and 150ml milk. If you want a really intense colour, add a drop of yellow food colouring. Strain the mixture into a bowl through a fine sieve, then stir in the cooled milk and gelatine. Lightly oil two jelly moulds and divide the mixture between them. Chill for 1 hr, or until just set – don't chill for too long or the layers won't adhere properly and the jellies may split when turned out.

  • STEP 3

    Repeat steps 1 and 2, this time using the raspberries and pink food colouring. It's very important that the mixture is at room temperature before it is poured on top of the peach jelly, otherwise the bottom layer will melt. Return the moulds to the fridge for 1 hr or until just set. Then repeat the method using the blackberries and purple food colour and chill, followed by the mango and orange food colouring. Chill for 2 hrs, or up to 24 hrs. 

  • STEP 4

    To serve, dip the moulds in warm water to help release the jellies, then invert onto plates or cake stands. Serve with ice cream and extra berries, if you like.

RECIPE TIPS
DIFFERENT FLAVOURS

Experiment with different fruits if you like, but avoid pineapple, papaya and kiwis as they will prevent the gelatine setting properly.

Goes well with

Recipe from Good Food magazine, June 2016

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Rating: 4 out of 5.1 rating
Advertisement
Advertisement
Advertisement

Sponsored content